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I didn't follow the recipe exactly. I found a bunch of different recipes online and pretty much followed this one except for a few things. I used about 4 ounces of milk free Ricotta (Tofutti's), maybe about 3 ounces of Smart Balance butter, about 3 ounces of lactose free yoplait vanilla yogurt, a few tablespoons of powdered sugar, and about 1 tablespoons of gluten free all purpose baking flour. I used the nutmeg, as well as a little under a tablespoon of vanilla extract. Absolutely amazing. This recipe was a really good starting point for me to make my frosting.